Creamy chicken breast soup with mushrooms
Composition / ingredients
10
Servings:
Step-by-step cooking
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My work colleague loves to cook various soups. Every day is new. In her collection of recipes, I found an original creamy soup with chicken. It's not difficult to cook it. The roots and onions need to be cut into cubes and fried in a saucepan, adding olive oil. Chicken breast fillet is finely chopped and fried together with vegetables. Next, fill with water and bring to a boil. Wash the lentils and add them to the soup. Cook on low heat for 15 minutes. At the end of cooking, pour cream into the soup, throw basil and crushed allspice. Salt, bring it to a boil and remove the pan from the heat. Pour the soup on plates and sprinkle parsley on top. Creamy chicken soup is ready. The composition of this soup is close to ideal, so it can be recommended as a hot meal to anyone who prefers to eat right. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Seed parsnip - 47 kcal/100g
- Parsnip - 47 kcal/100g
- Dried, uncooked lentils - 340 kcal/100g
- Dried boiled lentils - 106 kcal/100g
- Lentils - 340 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast - 113 kcal/100g
